Corn Fritters

These crunchy corn pancakes, called pergedel jagung in Indonesian, are held together beautifully with just a bit of silken tofu and flour.
Yield 6 servings
Time 45 minutes
  • large bowl
  • wooden spoon
  • large frying pan
  • spoon
  • spatula
  • paper towels
  • ¼ c silken tofu, drained
  • 3 T shallots, minced
  • 2 T green onion, chopped
  • 2 T cornstarch
  • 1 T vegetable bouillon
  • 2 t coriander
  • 1½ t baking powder
  • 1 t salt
  • ½ t chile powder or paprika
  • ¼ t ground cloves
  • kernals sliced from 6 ears of sweet corn (or 5-6 c jarred corn)
  • about ⅓ c flour
  • ½ c vegetable oil

Mash the tofu, then add everything up to the cloves and mix well.

Stir in the corn until evenly coated.

Gradually mix in the flour until the batter is thick and sticky.

Heat several T of oil over medium heat. When hot, drop a heaping T of the mixture to make small fritters, leaving plenty of space between them and flattening each one lightly with the back of the spoon.

Fry until golden, 2-3 minutes, then flip and fry the other side for 2 minutes.

Transfer to paper towels, add more oil to the pan as need, and repeat with remaining batter.

Notes Serve hot or at room temperature with a dipping sauce, such as Chile soy sauce.

VeganAdapted from Asian Fusion (read my review).

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Vegan corn fritters